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Baked Lemon Rosemary Salmon

May 25, 2011

For date night this week Jeff and I wanted to try something lean, healthy, and reminiscent of summer, so we made lemon rosemary salmon, recipe courtesy of (which, by the way, is a website based in Seattle on 5th and Pine and I so want to work there). Salmon is a wonderful staple to any healthy diet, because it is high in protein, vitamin D, and of course, the omega-3 fatty acids. Plus, it just tastes really good when prepared well.

This recipe is short and sweet. It requires nothing more than some fresh lemon and fresh rosemary to zest things up. The citrus of the lemon juice adds a nice zing, and the fresh rosemary adds a fragrant, pine-like, earthy tone. Mmm. So good.

Served with some corn on the cob and wild rice, and some white wine, this was a meal I’m glad we made.


-1 salmon fillet, with skin and bones removed. (About 4 oz. is one serving.)

-1 whole lemon, sliced very thinly

-4 sprigs fresh rosemary

-olive oil

-salt, pepper, paprika, and whatever spices you’d like to add.


-small casserole or baking dish


1. Preheat your oven to 400 degrees.

2. Lightly coat the bottom of your baking dish with some olive oil. Place half of the lemon slices and two of the sprigs of rosemary at the bottom of the dish.

3. Lightly coat your salmon with olive oil, and place the fillet in the dish on top of the lemon slices and rosemary.

4. Place the remainder of the lemon slices and rosemary on top of the fillet.

Bake for 20 minutes or until cooked to an even, pale pink and the fish flakes apart when you poke it.

5. Enjoy with your favorite healthy sides!

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